446 Journal of AA:^ricidtiire , Victoria. [10 July, 1911. 



ASPARAGUS. 



E. E. Pcscoti, Principal, Sc/iool of Horticulture, Burnley. 



The edible stems of the asparagus plant form one of the most accept- 

 able, delicious, and healthful of vegetables. Asparagus opjicinalis, as it is 

 botanically known, is a native of temperate Europe and Asia. The old 

 name " Sparagrass " or " Sparrowgrass " is a corruption of the technical 

 name; and the foliage stems of the plant, with their handsome scarlet 

 berries, were commonly known by this name. 



All species of asparagus are perennial, with more or less fleshy, tuberous 

 roots. The plant belongs to the Lily family, of which there are culinary 

 as well as ornamental species. In its native habitat, the asparagus plant 

 grows in the sands of the sea-shores ; and, while in that location it does 

 not produce large stems, it is thoroughly strong and hardy. Asparagus is 

 <?asy to grow ; and, once the bed is established, it perhaps gives less 

 trouble, and requires less attention than many other vegetables more com- 

 monly grown. 



Probably the main reason why asparagus is not more generally grown, 

 other than its supposed difficult cultivation, is that, being a perennial 

 plant, and producing results only for about three months of each year, 

 it occupies far more space than can usually be spared in an ordinary vege- 

 table garden. Whilst at least two, and often three or four, ordinary vege- 

 table crops may be grown each year, asparagus occupies the land for the 

 whole year, and is therefore bound to remain a more costly vegetable than 

 most varieties. On the other hand, once the asparagus bed is thoroughly 

 •established, the work each year is comparatively light, and asparagus can 

 be produced with far more ease than many other vegetables. 



Asparagus requires a deep rich loamy soil, heavily stored with strong 

 organic manures, well trenched and drained, and thoroughly cultivated 

 in autumn and spring. These essentials, combined with a special care in 

 preparing the asparagus bed, are all that will be necessary tO' insure the 

 establishment of a plot, which will produce good crops for many years. 



Preparation of Soil. 



The choice of a soil for asparagus culture cannot be given too much 

 attention. It is advisable to have the soil as rich as possible ; the soil 

 can hardly be too rich, especially in organic humic material. If a rich, 

 deep soil can be utilized, the operations are greatly reduced. Heavy clay 

 soils should be avoided. It may happen, of course, that the scope of the 

 intending grower is limited, and that he already has his land, which he 

 must employ to the best of his abilitv. If the soil be at all heavy, then it 

 should all be removed from the area selected to grow asparagus, the 

 vacancy being supplied by alternate layers of good light soil and well- 

 rotted manures. 



An old method of preparing an asparagus garden is to dig a pit at 

 least 3 feet deep, the full size of the intended bed. All clay, heavy soil, 

 stones, and solid matter are then removed, and the bed iilled with rich friable 

 and drainable plant food. The bottom of the pit is covered with a 

 layer of 6 or 8 inches of well-rotted manure and leaf-mould ; above that is 

 placed a layer of rich soil or turf, then a layer of manure, and so on, until 

 the pit is filled. The area is then divided into small plots. Such a bed 

 would produce good crops for years ; and no asparagus bed should be 

 laid down without proceeding on the main lines indicated. Perhaps 3 feet 



